Noodles with chicken sausage and vegetables

Description

Preheat the oven to 230 degrees. In a large pot, bring salted water to a boil. On two baking sheets, place chicken sausage, eggplant, bell pepper, onion, thyme, and oil; season with salt and pepper. Roast until tender, 25 to 30 minutes, stirring the vegetables halfway through. Meanwhile, cook the noodles until al dente. Reserve 1/2 cup of the cooking liquid, drain the noodles, and return them to the pot. Mix with the roasted vegetable mixture. Add the reserved cooking liquid and season with salt and pepper.

Instructions